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A few months ago, Meghan and I started talking about a theme for S+S for the winter: veganizing traditional French cuisine. It’s been eye-opening already, as I thought I had a grasp on it, but I've seemingly only scratched the surface of my favorite cooking style thus far. I have wanted to work with trumpet mushrooms, as I've seen them used to mimic scallops. I was never a big fan of shellfish in general before going vegan, but I came across various recipes for Coquilles St-Jacques and thought it’d be fun to try my hand at a vegan version. Spoiler alert: it was fun!

-Mince and cook mushrooms, 4 T. butter and ⅔ of the shallots in a pan over medium heat, 15-20 min.-Add parsley and tarragon (or fennel), season with salt and pepper, and mix well, making sure nothing burns.-Divide the mixture equally in 6-8 small oven-safe dishes (make sure they have a raised lip).-Add the vermouth, bay leaf, stock or water, remaining shallot and a pinch of salt to a saucepan on medium heat.-Wash and chop the trumpet mushroom stalks at 1-1 ½” increments and add to the liquid. Cook until just slightly tender, 4-6 min.-Remove mushrooms and place one on each filled dish-Turn up the heat to high and boil for ~10 min until it has reduced to ½ C. of liquid.-Remove from heat and strain.-Turn your oven broiler on high.-Heat 2 T. oil in a small saucepan on medium. Add flour and cook until smooth, 2 min.-Add the reduced liquid and cream, whisk until thickened (4-7 min.)-Add nutritional yeast, lemon juice, more salt and pepper, and whisk until no lumps remain.-Spoon sauce over each "scallop" and broil until tops are browned, ~3 min.-Garnish each serving with a tarragon leaf or fennel green.